Sweet Potato Parfait

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Ingredients

  • 2 large sweet potatoes
  • 1/4 cup unfiltered apple juice
  • 2 Tbs. agar-agar flakes
  • 1/2 cup barley malt
  • 1/4 cup maple syrup
  • 2 Tbs. vanilla extract
  • 1/4 tsp. sea salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. grated nutmeg
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 2 Tbs. kudzu
  • 1 cup pecan pieces, chopped
  • Pecan Cream (November '98, p64)

Preparation

  1. Peel and rough-cut sweet potatoes and put them in 4-quart saucepan with 2 cups water. Cover, bring to a boil, and cook until potatoes are tender, about 25 minutes; drain well.
  2. In medium saucepan, combine apple juice, 1/2 cup water, and agar-agar flakes and allow to sit 10 minutes. Bring to a slow simmer over medium heat and cook for 10 minutes.
  3. In medium bowl, combine barley malt, maple syrup, 1 tablespoon vanilla extract, salt, cinnamon, nutmeg, allspice and cloves. Add to agar-agar mixture and stir well.
  4. In separate bowl, thoroughly dissolve kudzu in 3 tablespoons water and stirring briskly with a whisk, add to agar-agar mixture. This will thicken it to form a syrup; continue to cook it at a low simmer for 15 minutes.
  5. Purée drained sweet potatoes in a food processor with the remaining 1 tablespoon vanilla extract. Pour syrup into the sweet potatoes and process several minutes or until smooth. Transfer to shallow casserole, bring to room temperature and then refrigerate until set, about 1 hour. Blend pudding in a food processor for several minutes. Place chopped pecans on a baking sheet and toast in a 350°F oven for 10 minutes. Spoon alternate layers of pudding and Pecan Cream into parfait glasses. Top each with chopped toasted nuts.

Nutrition Information

  • Serving Size: 8 Servings
  • Calories: 276
  • Carbohydrate Content: 41 g
  • Fat Content: 12 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 6 mg